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Bentonite is still the most efficient and cost- effective agent in achieving the protein stability of white wines. However, its excessive use may have a negative effect on the properties of final wine, so the reduction of its dose is of great interest for producers. In this work, the effectiveness of bentonite addition at various stages of fermentation of Malvazija istarska (Vitis vinifera L.) must with respect to standard wine fining was evaluated. Doses of 100 g/hL were added in clear must (MU), at the beginning (B), in the middle (MI), and at the end of fermentation (E), while control received no bentonite. In the produced wines, protein stability was evaluated, and additional doses required were determined. The additional doses were applied and protein-stable wines were obtained. Phenolic compounds were determined by HPLC-DAD analysis after fermentation and in protein- stable wines. Bentonite added during fermentation significantly reduced the total amount required in relation to control. The most effective were the treatments MI and E, which reduced its amount for 19 % and 21 %, respectively, as determined by the heating with tannins test. All wines fermented with bentonite contained significantly higher amounts of the major hydroxycinnamoyltartaric acids, such as trans-caftaric, trans-coutaric, and trans-fertaric acid, in relation to control. The control wine had higher amounts of free caffeic, p-coumaric and ferulic acid. It was concluded that bentonite added during fermentation, besides reducing its total amount, probably limits the activity of enzymes responsible for the hydrolysis of hydroxycinnamoyltartaric acids. This work has been supported in part by Croatian Science Foundation under the project UIP-2014-09-1194.

In order to investigate the composition of secondary aroma compounds of fresh grape marc distillates as a result of variety and production technology, 30 samples (6 varieties×5 samples) were analysed. White grape marc samples from Malvazija istarska, Chardonnay and Muscat Blanc were obtained as by-products in standard white wine production, while red grape marc samples from Teran and Cabernet Sauvignon were obtained after standard red wine production procedures. Marc from red grape variety Muškat ruža porečki was obtained during the production of rosé wines. All fermented marc samples were distilled using a traditional copper alembic. The obtained distillates were subjected to GC/MS and GC/FID analyses. Malvazija istarska distillates exhibited exceptionally high methanol content. Distillates from white grape varieties were found to be characterized by higher C6 alcohol and 1-propanol concentrations, while red grape distillates contained higher amounts of the majority of alcohols, acids, and esters. In Muškat ruža distillates intermediate concentrations of many important aroma compounds were found. It was concluded that differences in the production technology parameters, depending on the variety, resulted in differences in secondary aroma profiles, most evident between distillates from white and red varieties. These findings were confirmed applying stepwise linear discriminant analysis (SLDA), which resulted in 100 % correct classification of distillates according to the variety and corresponding production technology.

During a two-year study, the effect of different grape mash maceration treatments (skin contact at 20 °C for 10, 20 and 30 h) and cryomaceration (skin contact at 7 °C for 10, 20 and 30 h) on the concentration of free and bound monoterpenes and total phenols in Malvazija istarska wine (the most spread white wine variety in Istria) was monitored. Monoterpenic alcohols linalool, a-terpineol, citronellol, nerol and geraniol were determined by gas chromatography after isolation on octadecylsilica (C18) sorbent and elution with pentane/dichlorometane ratio of 2:1, while total phenols were determined spectrophotometrically with Folin-Ciocalteau reagent. Sensory evaluation of wines was performed using the Buxbaum method. The obtained results showed that linalool and geraniol are the most abundant monoterpenes in Malvazija istarska, and that grape mash maceration treatments cause significant increase of free and bound monoterpene concentrations compared to those in control treatment wine obtained without maceration. The content of phenols, which are subject to oxidation, was found to be significantly lower in wines produced by cryo-maceration treatments, while in those produced by maceration at 20 °C the concentration of total phenols increased proportionally with the duration of maceration, negatively influencing wine quality by causing higher colour intensity and bitter taste.

Istra kao destinacija vinskog turizma do sada ima sedam vinskih cesta na kojima se nude kvalitetna autohtona vina. Daljnji razvoj traži nove turističke sadržaje koji će povećati atraktivnost vinske destinacije i potaknuti turističke dolaske. Stoga su u okviru IPA/EFRR projekta Malvasia TourIstra (2014.-2015.) izvedena terenska istraživanja o ponašanju potrošača vina u vinarijama i njihovim željama i potrebama prema kojima su osmišljeni novi inovativni oblici turističkih sadržaja tzv. turistički (vinski) itinereri. Identificirali smo četiri skupine potrošača u odnosu na preferirani tip vina prema kojima smo izradili četiri nove vinske ceste. U nalazu istraživanja dvije trećine potrošača kupuje vino direktno od proizvođača i ubuduće će kupovati na vinskoj cesti. U godinu dana nakon što je izrađena mobilna internet aplikacija novih vinskih cesta (interaktivna karta) koristilo je ju više od pet tisuća posjetilaca.

Vinski turizam u Istri temelji se na kvalitetnim vinima sa zaštićenim geografskim porijeklom i prepoznatljivosti Istre kao turističke destinacije. U okviru projekta Putevima Malvazije istarske - Malvasia TourIstra stvara se strukovna podloga za razvoj nove prekogranične zaštićene oznake koja nudi nove mogućnosti za teritorijalni razvoj prekogranične destinacije Istra. U terenskom istraživanju utvrdili smo stavove vinara o tržišnom potencijalu budućeg zaštićenog proizvoda te o ulogama svih aktera u njenoj promociji i jačanju pozicije na tržištu. Rezultati istraživanja pokazuju da malvazija istarska ima izuzetan potencijal za stvaranje prekograničnog brenda i to zasnovanom na tipičnom terroiru, kvaliteti i povijesnom nasljeđu.

Hydroxycinnamates (HCA), total phenols, glutathione and color properties were determined in Istrian Malvasia (Vitis vinifera L.) wines. Wines of vintages 2006-2013 (n=66) were sampled in 2014 across Slovenian and Croatian Istria. The average HCA content in examined wines was 102.8 mg/L (as trans-caftaric acid) whereas the average total phenols content was 159 mg/L (as (+)-catechin). Trans-caftaric acid was the most abundant HCA in all wines, following by its free form: caffeic acid and its glutathione derivative: glutathionyl caftaric acid. Content of glutathione in Istrian Malvasia wines was low (on the average 6.6, 2.2 and 1.3 mg/L in vintages 2011, 2012 and in 2013, respectively) whereas glutathione was not detected in older wines. In older wines the color shifted towards brown.

Proizvodnja grožđa i vina ima tisućljeća dugu tradiciju u Istri. S izvjesnim vremenskim odmakom možemo razmatrati promjene u veličinama površina te u sortimentu vinograda i promjene u ponudi vina. U zadnjih dvadesetak godina u Istri je napravljen značajan korak u unapređenju kvalitete vina te su na tržištu prisutna mnoga visokokvalitetna vina. Istovremeno je zamjetna preferencija proizvođača da sade vinograde s autohtonim sortama (posebice Malvazija istarska i Teran) i pozitivan odgovor potrošača na tu ponudu. U cilju naglaska važnosti proizvodnje grožđa i vina od autohtonih sorti u vinogradarskoj regiji Istre prikazujemo proizvodnju grožđa i ponudu vina u razdoblju 2011-2014. te rezultate terenskog istraživanja na uzorku istarskih proizvođača vina i grožđa. Nalazi statističkih i terenskih podataka pokazuju da je Malvazija istarska najzastupljenija sorta grožđa i vrsta vina te predstavlja vodeću vinogradarsko vinarsku uzdanicu Istre.

Integracijom vina Malvazije istarske u zajednički prekogranični turistički proizvod nastaju četiri vinska itinerera koja se temelje na pojedinim stilovima vina Malvazije istarske. Osnovica prvog vinskog itinerera „Lepršavo osvježenje“ je svježe vino Malvazije istarske, a naglasak se stavlja na: ostvarivanje dodane vrijednosti, osvježenje, uživanje u cvjetno-voćnim mirisima, postizanje lepršave vinske avanture, skladno ispunjenje užurbanog dana, obnavljanje psiho-fizičke energije, povećanje radne produktivnosti. Drugi vinski itinerer „Potpuni eno-gastronomski doživljaj“ temelji se na zrelom vinu Malvazije istarske te naglašava: upotpunjavanje gastronomskog doživljaja uz vino, obogaćivanje vlastitog duha, kompleksnost aroma i okusa, opuštanje, duhovnu povezanost gastronomije i wellnessa. Vinski itinerer „Tradicija u novom ruhu“ je treći vinski itinerer koji se temelji na tradicionalnom vinu Malvazije istarske i naglašava: tradicijske okuse, prilagođenost suvremenim preferencijama potrošača, vinsku povijest, jedinstvenost i intenzivnost doživljaja. Zadnji vinski itinerer „Slatki vinski mozaik“ proizlazi iz slatkog vina Malvazije istarske te naglašava: intimnost, užitak, hedonizam, slast.

Cilj ovog istraživanja provedenog u okviru hrvatsko-slovenskog projekta Malvasia TourIstra je zajednička karakterizacija vina proizvedenog od Malvazije istarske, autohtone sorte uzgajane u vinogradarskim podregijama Hrvatska Istra i Slovenska Istra. Na osnovu provedene deskriptivne senzorne analize aromatskog profila, vina Malvazije istarske svrstana su u 4 različita stila: svježe vino, zrelo vino, tradicionalno vino, te desertno vino Malvazije. Aromatski profili različitih stilova vina su značajno različiti, od naglašene voćno-cvjetne aromatike svježih Malvazija, kompleksne aromatike Malvazija odležalih u drvenim bačvama, do izražene aromatike prosušenog voća kod desertnih vina Malvazije.

U svrhu diferencijacije različitih stilova vina od sorte Malvazija istarska na osnovi aromatskog profila, prikupljen je 41 uzorak i podvrgn-ut GC/MS analizi. Dobiveni podaci obrađeni su kemometrijski. Svježa vina Malvazije sadržavala su više koncentracije većine monoterpena i β-damascenona, kao i estera i kiselina. Desertna vina bila su obilježena povišenim udjelima monoterpenola i etil-acetata. Vina iz barrique bačava, te ona proizvedena tradicionalnom tehnologijom, sadržavala su više koncentracije norizoprenoida, estera tercijarne arome, hlapljivih fenola, laktona i furana. Tradicionalna vina Malvazije odlikovala su se povišenim koncentracijama metanola i viših alkohola.

U radu se uspoređuju urodi Malvazije Istarske na trsovima sa 16 pupova (45714 /ha) i 32 pupa (91428 /ha), na podlogama 420A i Kober 5BB, na kordoncu kratkog reza, sa 1 ili 2 pupa po rezniku u 2014. godini. Dobiveni su visoki prinosi po trsu i hektaru, sa manjim sadržajem šećera, visokim kiselinama i dobrim pH. Statističkom obradom podataka utvrđene su razlike između varijanti pokusa u prinosima po trsu i hektaru, broju grozdova i djelomično koeficijentu rodnosti. Razlike nisu utvrđene kod mase grozda, te sadržaju šećera, kiselina i pH u moštu. Iako su istraživani tretmani značajno utjecali na broj grozdova, te prinos po trsu i prinos po hektaru kod obje podloge (420A i K5BB), sastav mošta se nije značajno razlikovao među tretmanima.

Prezentirani su podaci o površinama, proizvodnji, kakvoćama i tržištu, grožđa i vina Malvazije sitarske u RH.

To investigate possible relationships, the volatile aroma compound composition of 30 grape marc distillates obtained from six varieties was correlated with the sensory scores for basic properties (clearness, odour and taste) obtained by sensory testing using the hedonic German DLG model. High negative Pearson’s correlation coefficients were determined between total concentrations of long-chain ethyl esters and the scores for the property clearness. Strong positive correlation of middle-chain fatty acids and their ethyl esters, and strong negative correlation of sesquiterpenes, diterpenes, methanol, C6-alcohols, acetic and short-chain fatty acids, long-chain ethyl esters, ethyl acetate, other acetate esters, acetaldehyde and furanic compounds with the properties odour and taste were found. Principal component analysis corroborated these results. Monoterpenes were confirmed to be responsible for a typical Muscat aroma, as well as for descriptors such as flowery, rose, citrus and spicy/menthol in distillates made from Muscat varieties. A significant degree of correlation was found between the concentration of C6-alcohols and the frequency of quotation of the descriptor vegetative/grass. Indications were found that vegetative odours of C6-alcohols may act as suppressants of Muscat aroma. A certain degree of congruence was noted between higher concentrations of medium-chain ethyl esters and acetaldehyde, and the occurrence of fruity and nutty odours, respectively.

In order to characterize and differentiate monovarietal grape marc distillates produced by the traditional alembic distillation from three Istrian (Croatia) autochthonous grape varieties, the volatile composition was determined for 15 samples. Analyses were performed by gas chromatography-mass spectrometry (GC-MS) and gas chromatography with flame-ionization detector (GC-FID) after extraction with dichloromethane. Principal component analysis (PCA) and linear discriminant analysis (LDA) were applied to obtained gas-chromatographic data, revealing a very good separation between three groups of samples according to varietal origin. The most important contributors to the differentiation of Malvazija istarska distillates were methanol, 1-propanol, C6-hexen-1-ols, and particular long-chain fatty acid methyl and ethyl esters, Muškat ruža porečki distillates were characterized by higher monoterpenol content, while Teran distillates exhibited composition richer in sesquiterpenes, ethyl and isoamyl esters of middle-chain fatty acids, 2-phenylethyl acetate, and diethyl succinate.

Muškat ruža porečki is an autochthonous red grape variety in Istria (Croatia), typically used for the production of semi-dry to sweet (rosé and red) wines with accentuated varietal (primary) aroma due to significant monoterpene content. Usual production procedure implies maceration on ambient temperature in order to extract higher amounts of varietal aroma and phenolic compounds from grape berry skins, as well as to increase colour stability and consistency. However, the influence of maceration duration and temperature on mentioned parameters is not yet established with certainty for this variety, so it is a common case that wines produced in the region are of lower quality, lacking true varietal character despite high aromatic potential. In this work, the influence of different maceration treatments at ambient temperature (1, 3 and 5 days), and cryomaceration (1, 3 and 5 days at 5°C) on standard physico-chemical parameters (OIV methods), concentration of monoterpenes (GC-MS), colour intensity and tonality, phenol contents (total phenols, total and free anthocyanins, total flavonoids, proanthocyanidins), and antioxidant activity (UV/VIS spectrophotometry) in produced wines was investigated. Sensory evaluation of wines was performed using the 100-point OIV method. Differences between wines produced by different maceration treatments were determined for the majority of investigated parameters. The highest increase in the amounts of monoterpenes and phenols was observed in wines macerated for 3 days. Sensory evaluation showed that investigated wines also differed in organoleptic attributes, especially in varietal muscat aroma and color intensities.

Malvazija istarska is an autochthonous and the most important wine grape variety in Istria (Croatia), and is cultivated on more then 60% of total vineyards in the region. Due to specific composition of must with high levels of protein and pectin substances, the addition of considerable amounts of bentonite (normally cca 150 g/hL, and in particular years over 200 g/hL) is often required to achieve protein stability. Besides desired stability, high dosages of bentonite often have negative influence on the quality of a final product, especially on aromatic profile and wine body. The aim of this investigation was to verify an innovative vinification procedure by determining if it is possible to achieve partial protein stability during winemaking with the addition of different tannin preparations, in order to reduce final bentonite amounts required for stabilization of produced Malvazija istarska wine. Four tannins of different origin were applied directly on the grapes of Malvazija istarska to maximally preserve aromatic potential due to tannin antioxidant activity. After completion of the controlled alcoholic fermentation, wines were left on fine lees for three months (batonage once a week). Evaluation of bentonite doses required for achieving protein stability was performed by three methods: proteotest, bentotest, and heating with tannin. Produced wines were then subjected to the analysis of standard physico-chemical parameters (OIV methods), and concentrations of fermentation aroma compounds (GC-MS analysis). Sensory evaluation of wines was performed using the 100-point OIV method. Evident differences in investigated parameters were determined between wines produced by the addition of different tannins and control wine obtained from untreated Malvazija istarska grapes.

Program obrađuje ulaganje u izgradnju i opremanje vinarskog podruma kapaciteta 1.400 hl vina. Ukupna vrijednost investicije iznosi 6, 2 milijuna kuna. Lokacija investicije je na području grada Umaga.

In order to determine the differences in composition and sensory quality between Malvazija istarska wines obtained by standard and cryomaceration technologies, produced wines were subjected to the analysis of standard physico-chemical parameters, varietal aroma compounds and phenols. Wines were subjected to sensory evaluation by the OIV 100-point method. Malvazija istarska wines produced by cryomaceration contained higher dry extract content, higher amounts of free and bound varietal aroma compounds, and were evaluated with higher sensory evaluation scores. These wines were distinguished by the stronger body, and more complex and persistent aroma with accentuated varietal character, even after a certain period of aging.

Malvazija istarska is the most spread wine grape variety on Istrian peninsola, and the second most spread wine grape variety in Croatia. It is cultivated on more than 61 % of total Istrian vine growing area. From the grapes of this variety, dry wines with fruity and flowery aroma nuances are produced, obtained by fast grape processing and low temperature must fermentation. By cryo-maceration of grape mash it is possible to significantly increase the amount of varietal aroma compounds (predominantly contained in grape berry skins) in obtained must and, therefore, directly influence the characteristics of produced wine. On the basis of results obtained in our previous research on cryo-maceration, several Istrian wine producers applied this procedure in production of Malvazija istarska wine during harvests of 2005 and 2006. In produced wines, standard physico-chemical parameters, free and bound varietal aroma compound concentrations, flavan-3-ols concentrations and total phenols content were determined. Wines were subjected to sensory evaluation and assessed by the O.I.V. 100-point method. It was concluded that results of this investigation could be used for defining the physico-chemical and sensorial characteristics of Malvazija istarska wines produced by cryo maceration as a new brand.

During harvest 2006, the influence of grape mash pressing on aroma and phenolic composition of Malvazija istarska and Chardonnay grape musts, both originating from the western vine growing areas of Istrain peninsola, was studied. Pressing was performed using a pneumatic press of 500 L capacity. The samples of must fractions were collected at pressures of 0.5, 1.0 and 1.5 bar, while free-run must was used as a control. In all obtained musts following physico-chemical parameters were determined: sugars, pH, total acidity, varietal aroma compound concentrations, hydroxycinnamic and hydroxybenzoic acid, and flavan-3-ols concentrations, total phenols content, and antioxidant activity. On the basis of the results obtained, it was concluded that pressing significantly influence the chemical composition of analyzed musts.

The aim of this research was to investigate the influence of pre-fermentative cryomaceration on the extraction of varietal aroma compounds (monoterpenes) and dry extract contents, and to enquire possible changes in fermentation aroma compound concentrations in Malvazija istarska wines due to the cryomaceration process. Experiment was carried out on three different locations. Pre-fermentative cryomaceration was conducted in mobile vinificator – „ VINIMOB“ (20h/6º C). Wines produced in „ Vinimob“ had higher free and bound monoterpene contents, higher dry extract contents, while no regularity in fermentation aroma compound concentration changes were observed.

The research has been set in a production vineyard of cv. Istrian Malvasia, grafted on rootstock Kober 5 BB, and Chardonnay, grafted on rootstock Kober 5 BB with the density of 2857 vines per hectare, in location Persurici near Porec. The survey on Istrian Malvasia has been set as three bud loads (20, 30 and 40 buds) by three times of harvest (early, normal and late). The influence of three bud loads on rootstock Kober 5 BB by normal harvest time followed on the Chardonnay. The object of this complex research was to estimate the influence of different bud loads and times of harvest on aromatic profile of these important varieties for Istrian viticulture. The experiment has been set in a completely random pattern in three repetitions for each research thesis. The analyses of the aromatic compounds of musts and the obtained wines from different thesis have been performed. The sensory analyses of finished wines were performed. All obtained data of the chemical analyses were statistically analysed by standard statistical methods and the results will be interpreted in this research.

Istrian peninsula is a region with very different agro-ecological conditions for viticulture production. As soil groups, three main groups exist on peninsula - west part of peninsula with specific Mediterranean red soils, "terra rossa" , central part of peninsula with soils rich with calcium carbonate and east part of peninsula with shallow dark soils on limestone rocks. The vineyards are present on different altitudes, from sea level to more of 400 m above sea. All this parameters significantly influence agro- ecological conditions of small location and grape quality too. Four specific locations have been chosen for this research. Those are: Pula - southern part of Istrian peninsula, with shallow red soils and low amount of rain in vegetative period, Višnjan - western part of peninsula, with specific deep red soils with good chemical and physical properties, Motovun - central part of peninsula, with gray "flysch" soils, rich with limestone and cold winter period and Buje - northwestern part of peninsula, with brown soils, good chemical and physical properties and good rain distribution through year. Growing form on all locations was Guyot double branched. From each locations, on years 2002 and 2004, productive and grape quality parameters were analyzed. Analyses of wines produced from four specific locations included physico-chemical analyses (vol. % of alcohol, total and volatile acidity, total dry extract and residual sugar content) and gas chromatographic analyses of secondary aroma compounds (volatile esters, higher alcohols and fatty acids). From results obtained it can be seen that grapes and wine from location named Buje had the highest quality. For complete discussion of importance of "terroir" , climatic and soils main parameters were analyzed, too. The results obtained confirm the importance of "terroir" and the influence it has on grape and wine quality.

Malvasia istriana &egrave ; il cultivar pi&ugrave ; diffuso in Istria, dal quale si producono vini d' alta qualit&agrave ; con profilo aromatico fruttato – floreale accentuato. Le ricerche fatte finora hanno dimostrato che malvasia istriana appartiene ad un gruppo dei cultivar con una concentrazione significativa dei monoterpeni. Siccome gran parte dei composti monoterpenici &egrave ; localizzata nella buccia dell'acino, abbiamo condotto questa ricerca basata sulle diverse tecniche della macerazione dell'uva di Malvasia. La ricerca &egrave ; stata effettuata nella cantina della minivinificazione dell'Istituto di agraria e turismo Parenzo (Istria, Croazia). Le varianti della sperimentazione sono state: - fermentazione &laquo ; in bianco&raquo ; (variante di controllo senza macerazione) - macerazione classica (20°C) con tre durate (10, 20, 30 ore) - crio-macerazione (macerazione a freddo) (7°C) con tre durate (10, 20, 30 ore). Le varianti nominate sono state eseguite in tre ripetizioni. Alla fine della macerazione &egrave ; stata fatta la fermentazione controllata del mosto come nella variante di controllo (17°C). Dopo il primo rimontaggio &egrave ; stata eseguita l'analisi chimica dei monoterpeni tramite gas cromatografo. Estrazione dei composti monoterpenici &egrave ; stata fatta sulla fase solida (cartucce Varian Bond Elut C18). Dai risultati della ricerca &egrave ; emersa un influenza visibile, sia della durata, come anche della temperatura di macerazione sulla concentrazione dei composti monoterpenici singoli in vino della malvasia istriana bianca

Viticulture and wine production have a historical tradition in Istria. First written document of vine cultivation in this area date since antiquity. The most wide spread vine variety in Istria is Istrian Malvasia (white variety), and it capture about 60% of total vineyard surface in Istria today. The Istrian Malvasia is a native grape variety in Istria, and it is one of the best varieties in a huge family of Malvasian varieties from Mediterranean basin. The Istrian Malvasia gives quality grapes for high quality wine production. Except the variety, on high quality of wine, a location of vineyard - "terroir" also has a very strong impact. The objective of this research was to establish how different locations of vineyards influenced on grape and wine quality of Istrian Malvasia. Four specific locations have been chosen for this research. Those are: Pula - southern part of Istrian peninsula, with shallow red soils and low amount of rain in vegetation, Visnjan - western part of peninsula, with characteristics deep red soils and good physical and chemical properties, Motovun - central part of peninsula, with gray ("flysch") soils, rich with clay, and bad physical and chemical properties and cold winter period and Buje - northwestern part of peninsula, with brown soils, good physical and chemical properties and good rain distribution through year. On all locations a growing form was Guyot - single or double branched. Grapes and wine were analyzed from each location for harvest 2002. The content of acetate and ethyl esters, fatty acids and free monoterpenes was analyzed from wine extracts obtained by the solid phase extraction (SPE) method using C18 as a sorbent. SPE has already been applied for the analysis of aroma compounds from wine and grapes (Wada et al., 1997., Carballeira et al., 2001., López et al., 2002.). The content of higher alcohols was analyzed from wine distillates. All aromatic compounds were analyzed by gas chromatography. Wine from Buje location contains higher level of volatile esters, particularly iso-amyl acetate (average 2, 04 mg/L), significantly higher then on the other locations. The wine from Buje location also contains significantly higher amount of free monoterpenes, especially linalool (average 27 μ g/L) and geraniool (average 49 μ g/L). The wine from Motovun location contains higher amount of higher alcohols, especially 2-phenyl ethanol (average 26, 42 mg/L), significantly higher then on the other locations. Summarized, all results show how not only the variety but also location of vineyard - "terroir" has a strong impact on the quality of grape and wine.

Four natural sparkling wines (Extrabrut, Brut, Sec, Demisec) from vintage 2002, have been analysed, with the aim of determining aromatic compounds dynamics from basic wines to sparkling wines for the market. Natural sparkling wines are produced with the champenois method (bottle fermentation), from autochtonous istrian varieties (Croatia), (Istrian malvasia, Teran, Muscat rose) in combination with introduced varieties (Chardonnay and Pinot grey). Higher alcohols, ethyl esters and fatty acids have been analysed by gas chromatography, and all samples have been subject to a sensory evaluation. Results show differences in aromatic compounds between all sparkling wines as well as from basic wines to sparkling wines.

Monoterpeni su kemijski spojevi nazočni u grožđu, karakteristični za aromatske sorte vinove loze i glavni su nositelji primarne ili sortne arome. Za vinarsku i vinogradarsku praksu najznačajniji monoterpeni u formi alkohola su: linalol, geraniol, citronelol, nerol i terpineol. Po sadržaju monoterpenske komponente Malvazija istarska spada u grupu poluaromatičnih sorata izraženog cvjetnog aromatskog potencijala.

Sastav vina predmet je brojnih istraživanja, ponajviše zbog utjecaja fenolnih i aromatskih spojeva na senzorna svojstva vina čiju je koncentraciju moguće znatno modificirati primjenom različitih vinifikacijskih tehnologija. Međutim, uz utjecaj na kvalitativna svojstva vina, a s obzirom na suvremene trendove istraživanja vina koja se temelje na proučavanju bioaktivnih spojeva koji blagotvorno djeluju na ljudsko zdravlje cilj ovog istraživanja bio je i pridonijeti spoznaji o vrijednosti autohtone sorte ‘Teran’ koja je nedovoljno istražena u tom smislu. S obzirom da su bioaktivni spojevi često prisutni u vrlo niskim koncentracijama, pojavio se interes za pronalaskom tehnologija koje će povećati njihovu ekstrakciju, ali u isto vrijeme i pozitivno utjecati na aromatski profil vina te očuvati ili čak poboljšati ključne parametre senzorne kvalitete vina. Stoga je glavni cilj ovog istraživanja bio ispitati utjecaj različitih vinifikacijskih tehnologija na kemijski sastav, senzorna svojstva vina i koncentraciju bioaktivnih spojeva u vinima sorte ‘Teran’ (Vitis vinifera L.) kroz identifikaciju i kvantifikaciju fenolnih spojeva, hlapljivih spojeva arome, vitamina C i vitamina B skupine, minerala (makro- i mikroelemenata) te kroz određivanje antioksidacijskog potencijala i senzornih svojstava vina. Pokus je obuhvaćao sljedeće tretmane: kontrola - maceracija u trajanju od 7 dana - TM7 (S), produljena maceracija u trajanju od 10 dana - TM10 (S), produljena postfermentacijska maceracija u trajanju od 21 dan - TM21 (S) te predfermentacijski tretman zagrijavanja u trajanju od 48 sati na 45 °C nakon čega je uslijedila maceracija u ukupnom trajanju od 10 dana - TPHT (S). Istraživan je i utjecaj dozrijevanja vina svih prethodno navedenih tretmana u drvenim hrastovim bačvama u trajanju od šest mjeseci TM7 (Z), TM10 (Z), TM21 (Z), TPHT (Z). Osnovne fizikalno-kemijske analize provedene su prema standardnim metodama O.I.V.-a. Pojedinačni fenolni spojevi analizirani su tekućinskom kromatografijom visoke djelotvornosti (HPLC). Ukupni fenoli te ukupni i slobodni antocijani određeni su spektrofotometrijski. Antioksidacijska aktivnost određena je spektrofotometrijski pomoću FRAP i ORAC testova. Vitamin C i vitamini B skupine analizirani su tekućinskom kromatografijom visoke djelotvornosti. Multielementarnom metodom određivanja elemenata (ICP-OES) određena je koncentracija makro- i mikroelemenata. Hlapljivi spojevi arome izolirani su iz uzoraka vina mikroekstrakcijom na čvrstoj fazi pomoću SPME vlakna, a za određivanje je korištena metoda plinske kromatografije (GC-MS). Uzorci vina ocijenjeni su O.I.V. metodom od 100 bodova te kvantitativnom deskriptivnom senzornom analizom. Rezultati ovog istraživanja pokazali su da su predfermentacijski tretman zagrijavanja masulja - TPHT (S) i produljena postfermentacijska maceracija - TM21 (S) značajno utjecali na povećanje koncentracije hidroksibenzojevih kiselina i ukupnih fenola te vrijednosti antioksidacijskog kapaciteta. Tretman TPHT (S) utjecao je i na porast koncentracija hidroksicimetnih kiselina i mikroelemenata dok je tretman TM21 (S) u vinu ‘Teran’ povećao sadržaj flavan-3-ola, stilbena, slobodnih i ukupnih antocijana, vitamina B kompleksa i makroelemenata. Vina navedenih tretmana ocijenjena su višim ocjenama za senzornu kvalitetu vina, svrstana su u kategoriju vrhunskih vina i opisana višim intenzitetima pozitivnih senzornih svojstava. Dozrijevanje vina je značajno utjecalo na povećanje koncentracije slobodnih hlapljivih spojeva arome, dok su bioaktivni spojevi bili manje stabilni te su se koncentracije dozrijevanjem većinom smanjivale. Tretman dozrijevanja vina značajno je utjecao na senzornu kakvoću vina te su sva vina nakon dozrijevanja bila okusno punija s manje izraženom kiselosti, astringencijom i gorčinom. Dobiveni rezultati ovog istraživanja pridonijeli su definiranju utjecaja predfermentacijskoga zagrijavanja i duljine maceracije masulja te dozrijevanja vina na kemijski sastav, senzorna svojstva i koncentraciju bioaktivnih spojeva u vinima sorte ‘Teran’, a sve s ciljem identifikacije ključnih čimbenika relevantnih u proizvodnji visokokvalitetnih vina te razvoju vinifikacijskih tehnologija koje će maksimalno iskoristiti potencijal sorte. The composition of wine is the subject of numerous studies, mainly due to how phenolic and aromatic compounds influence the sensory properties of wine, where the wine concentration can be significantly modified by applying different vinification technologies. However, in addition to influencing the qualitative properties of wine and considering the contemporary trends in wine research, which are based on the study of bioactive compounds that have a beneficial effect on human health, this research also intended to provide additional knowledge about the value of the ‘Teran’ autochthonous variety, which has been insufficiently researched. Different groups of bioactive compounds were detected in wine, including phenolic compounds, vitamin C, B complex vitamins and minerals. Phenolic compounds are the most abundant bioactive compounds in wine, and numerous studies provide evidence of the pharmacological, biological, and physiological benefits for human health, including blood pressure, cholesterol and lipids regulation, prevention of diabetes, obesity, atherosclerosis and cardiovascular diseases, as well as anti-inflammatory, antioxidant and antitumor effects. Macro- and microelements play an essential role in the human body, such as building strong bones and transmitting nerve impulses, and are also able to participate in the biosynthesis of different hormones, regulate normal heartbeat, effective in controlling blood pressure, and are involved in immune and brain systems. Wine also includes vitamins, among the nutrients required for the many physiological functions essential to life. Besides nutritional health benefits, a close relationship exists between high-quality wines and high phenolic content, given that phenolic compounds increase the sensory characteristics of wines in terms of color, astringency, and bitterness. Whether positively or negatively, macro- and microelements play an important role in the organoleptic characteristics of wines. Some of them are necessary for the fermentation process and can directly or indirectly impact the clarity and sensory properties of wines, including flavor, freshness, aroma, color, and taste. Certain vitamins are known to affect the formation of aroma compounds. Given that bioactive compounds are often present in very low concentrations, there has been an interest in finding technologies that will increase the extraction of such compounds but, at the same time, have a positive effect on the aromatic profile of wines and preserve or even improve the key parameters of the sensory quality of the wine. Therefore, the main goal of this research was to examine the impact of different vinification technologies on the chemical composition, sensory properties of wine and the concentration of bioactive compounds in wines of the ‘Teran’ variety (Vitis vinifera L.) through to identification and quantification of phenolic compounds, volatile aroma compounds, vitamin C and vitamins of the B group, minerals (macro and microelements) and determination of the antioxidant potential and sensory properties of wine. The experiment was performed in 2018 and 2019 with a grape variety called ‘Teran’, an autochthonous red grapevine variety grown for centuries in the north Adriatic regions of Croatia, Slovenia and Italy. Different vinification processes were carried out: control treatment with 7 days of maceration - TM7 (S), prolonged 10-day maceration - TM10 (S), prolonged post-fermentative 21-day maceration - TM21 (S), where fermentation of all the three treatments was conducted at 24 °C, and 48-hour pre-fermentative maceration heating at 45 °C followed by eight-day classical maceration - TPHT (S) (10 days of maceration in total). Accordingly, all the wine samples were aged in oak barrels for six months, TM7 (Z), TM10 (Z), TM21 (Z) and TPHT (Z). Treatments were done in three replications. The basic physicochemical parameters were analyzed according to methods set by the International Organization of Vine and Wine. The separation of individual phenols (hydroxycinnamic and hydroxybenzoic acids, flavan-3-ols and stilbenes) was carried out by high-performance liquid chromatography (HPLC). Total phenolic content, free and total anthocyanins and determination of antioxidant capacity by FRAP and ORAC assays were performed on a spectrophotometer. The determination of macro- and microelements was conducted using an inductively coupled plasma optical emission spectrometer (ICP-OES). Vitamin C and vitamins of the B group were analyzed using HPLC. Volatile aroma compounds were isolated using headspace-solid phase microextraction (HS-SPME), and analyzed using gas chromatography/mass spectrometry (GC/MS). Sensory analysis was based on two evaluation methods: quantitative descriptive analysis (QDA) and the 100-point O.I.V./U.I.O.E. evaluation method. One-way analysis of variance (ANOVA) and Fisher’s least significant difference (LSD) test were used to compare the means (n = 3) at the level of significance of p < 0.05. The data were subjected to unsupervised statistical analysis using PCA to visualize the relationship between the Teran wines obtained from different treatments and bioactive compounds. Based on the results of the two-year research, the conclusion is that the treatment of pre-fermentation mash heating - TPHT (S) and the treatment of prolonged post-fermentation maceration - TM21 (S) in the Teran wine significantly increased the concentrations of hydroxybenzoic acids, total phenols and the values of antioxidant capacity. In addition, the treatment of pre-fermentation mash heating - TPHT (S) influenced the increase in the concentration of hydroxycinnamic acids and microelements, while the treatment of prolonged post-fermentation maceration - TM21 (S) in the Teran wine increased the content of flavan-3-ol, stilbene, free and total anthocyanin, vitamin B complex and macroelements. TPHT (S) treatment and TM21 (S) treatment reduced the concentration of almost all groups of free volatile compounds compared to the control treatment. However, despite the reduction in the concentration of free volatile compounds, the wines of the mentioned treatments were evaluated with higher scores for the sensory quality of the wine. They were classified in the category of premium wines and described with higher intensities of positive sensory properties, among which dry/dried fruit and spicy/aromatic herbs, while the fullness of the body, the presence of tannins and the aftertaste stand out among the taste properties. In the olfactory properties, the treatment TM21 (S) additionally stood out for its accentuated fruitiness and viscosity, and sweetness of taste, while the intensity of bitterness and astringency was not overemphasized despite the significantly higher concentration of phenolic compounds, especially flavan-3-ol.The application of prolonged maceration treatment for 10 days - TM10 (S), as well as the application of maceration for seven days, which was the control treatment - TM7 (S), did not significantly affect the increase in the concentration of bioactive wine compounds. However, the mentioned treatments resulted in significantly higher concentrations of almost all groups of free volatile aroma compounds compared to the remaining two treatments. Despite the increase mentioned above in the concentration of free volatile aroma compounds, the mentioned treatments were characterized by a lower intensity of almost all olfactory properties and emphasized freshness, acidity, astringency, and bitterness. Maturation of wine in oak barrels for six months had a significant impact on increasing the concentration of free volatile aroma compounds, especially from the group C-13 norisoprenoids, volatile phenols, furans and lactones. Other compounds, especially bioactive compounds such as vitamins of the B group, macroelements, and microelements, as well as most phenolic compounds, were less stable, and their concentrations mostly decreased with maturation. The wine maturation treatment significantly influenced the sensory quality of the wine, and fruity aromas characterized the wines of all treatments after maturation, while the TM21 (Z) and TPHT (Z) treatments stood out with more pronounced aromas of dried and dried fruit, jam, and liqueur. After maturation, all wines had a fuller taste with less pronounced acidity, astringency, and bitterness. The obtained results of this research contributed to the definition of the influence of pre-fermentation heating and length of maceration and wine maturation on the chemical composition, sensory properties, and concentration of bioactive compounds in wines of the ‘Teran’ variety, all due to the identification of key factors relevant in the production of high-quality wines and the development of vinification technologies which maximize the potential of the variety.